Lobster Spaghetti

Method

1. Take the yellow and red tomatoes and cut them in half.
2. In a pan, add oil and two cloves of garlic in their skin, then cook the lobsters first on the meat side and then on the other side.
3. Deglaze with white wine and add the cherry tomatoes.
4. Let it cook for 10 minutes.
5. Remove the carapace because otherwise it becomes too chewy.
6. Remove the meat from the carapace and give it a good hit with a knife. Cut it into pieces.
7. Put everything back in the pot together with the cherry tomato sauce.
8. Start cooking the thick spaghetti in the sauce for the last 2-3 minutes, and at the end look at that creaminess.